Chocolate-raspberry lava cake

Name: Chocolate-raspberry lava cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Dark chocolate 50% 10.5 oz; Powdered sugar 1 ½ cup; Butter 5.6 oz; Type 00 flour ½ cup; Eggs 4; Egg yolks 2; Raspberries 1 cup; Powdered sugar &frac13; cup; Lemon juice ½; Butter to taste; Unsweetened cocoa powder to taste

it de br es fr

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Makes: 8 pieces
Cost: Low
Note + the raspberry coulis freezing time

PRESENTATION

Recipe by
Lulù Gargari

So here's the thing, a chocolate-raspberry lava cake with a tender raspberry center is a really good way—really really good—to end a meal. This French-inspired dessert shines big time when you cut in and see the moist chocolate cake give way to a sweet and tangy burst of raspberry in the middle.

What makes this raspberry-filled chocolate cake special is how the acidic note from the raspberry balances out the deep, rich cocoa flavor. People in France? They keep it simple: just a few high-quality ingredients, but the result is surprisingly fancy. Pretty much. It's common to finish it off with a sprinkle of powdered sugar or a dusting of cocoa.

And look, some like to add fresh raspberries on top—which makes it pop in both looks and taste. This chocolate cake with raspberry filling isn't about complicated steps, but it does require care to nail that perfectly fluid raspberry center. When done right, the effect is seriously impressive.

The combination of a golden exterior and that gooey raspberry middle gives you something both elegant and fun. In France, you might see different twists—maybe a darker chocolate for extra richness or a hint of liqueur in the raspberry to make the flavor more grown-up. Whatever approach you take, the goal is to let the chocolate-raspberry lava cake shine without too much fuss.

Truthfully, this dessert shows how a few simple things can create a rich, standout treat that doesn’t feel heavy. Perfect for a nice dinner, surprising guests with something that looks fancy but still feels comforting. Really, every bite of this raspberry chocolate dessert shows what happens when you balance sweet and tart in each spoonful. It’s the kind of dessert people remember long after the plates are cleared, offering a beautiful finish to any meal. And the sauce? You'll love it.

INGREDIENTS

for 8 cakes: Dark chocolate 50% 10.5 oz (300 g); Powdered sugar 1 ½ cup (180 g); Butter 5.6 oz (160 g); Type 00 flour ½ cup (50 g); Eggs 4; Egg yolks 2

for the raspberry coulis: Raspberries 1 cup (150 g); Powdered sugar ⅓ cup (40 g); Lemon juice ½

for buttering and dusting: Butter to taste; Unsweetened cocoa powder to taste

Preparation

How to prepare Chocolate-raspberry lava cake

To prepare the chocolate-raspberry lava cake, the first thing to do is to focus on the raspberry coulis. Place the raspberries in a pot, add the powdered sugar 1, the lemon juice, and bring to a boil for 3-4 minutes. Blend for a few seconds with an immersion blender 3.

Pour the coulis into a half-sphere ice mold 4, level it with a spatula 5, and freeze. Coarsely chop the chocolate 6.

Melt the chocolate in a double boiler along with the butter 7, then set aside 8. In a bowl, crack the eggs and add the powdered sugar 9. Beat with an electric mixer.

Then add the yolks 10 and, continuing to beat, also the melted chocolate 11. Finally, add the sifted flour and gently incorporate it with movements from the bottom up to avoid deflating the mixture 12.

Butter and sprinkle the molds with cocoa 13, then fill them halfway with the batter. Match 2 half-spheres of coulis and position them in the center 14, then cover with more batter until the molds are filled 15. Bake in a preheated static oven at 375°F for 15-16 minutes.

Once cooked 16, remove from the oven and let the cakes rest for 5 minutes, then unmold by turning the mold onto a plate. Garnish with cocoa 17 and fresh raspberries. Your chocolate-raspberry lava cake is ready to be served 18!

Storage

To enjoy the chocolate-raspberry lava cakes at their best, it is advisable to consume them as soon as they are ready, while still warm. However, they can be stored, once cooked, in the refrigerator for 1-2 days in a closed container.

You can freeze the cakes before baking them, provided you haven't used defrosted ingredients, and then bake them without defrosting, simply extending the cooking time by a few minutes. This way, you'll always have a dessert ready when needed.